Ground Turkey Zucchini Casserole (Print)

Hearty turkey and vegetable bake with cheesy golden topping, ready in 55 minutes.

# What You Need:

→ Proteins

01 - 1 lb ground turkey

→ Vegetables

02 - 2 medium zucchinis, diced
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced

→ Dairy

06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup low-fat sour cream

→ Pantry

09 - 1 can (14 oz) diced tomatoes, drained
10 - 2 tbsp olive oil
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp paprika
13 - Salt and black pepper, to taste

# How to Make:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant.
03 - Add ground turkey. Cook, breaking up with a spoon, until no longer pink (about 5–6 minutes).
04 - Stir in diced zucchini, bell pepper, and drained tomatoes. Cook for 5 minutes until vegetables start to soften.
05 - Add Italian herbs, paprika, salt, and black pepper. Stir to combine.
06 - Remove skillet from heat. Mix in sour cream and half of the mozzarella cheese.
07 - Transfer the mixture to a greased 9x13-inch baking dish.
08 - Sprinkle remaining mozzarella and all of the Parmesan evenly on top.
09 - Bake for 25–30 minutes, or until the casserole is bubbly and the cheese is golden brown.
10 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Everything cooks in one skillet before baking, meaning minimal cleanup on busy weeknights
  • The combination of sour cream and melted cheese creates an incredibly creamy texture without heavy cream
  • It reheats beautifully for lunch the next day, sometimes even tasting better than freshly made
02 -
  • Draining the diced tomatoes thoroughly is crucial or your casserole will end up soupy instead of perfectly cohesive
  • Removing the skillet from heat before adding sour cream prevents the dairy from separating and becoming grainy
  • The resting time seems optional but cutting into it immediately will cause the cheese layer to slide right off
03 -
  • Grate your own cheese instead of buying pre-shredded bags, which contain anti-caking agents that prevent smooth melting
  • Use a box grater to quickly shred zucchini if you want to hide vegetables from picky eaters, squeezing out excess moisture before adding

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